Chocolate Mint Milano Icebox Cake
This Chocolate Mint Milano Icebox Cake has just 5 ingredients and is no bake! Whip it up in no time for an easy, fresh dessert. Perfect for St. Patrick’s Day!
Easy, no-bake desserts are perfect any time of the year, but this one is particulary appropriate for St. Patrick’s Day. I’m sharing this Chocolate Mint Milano Icebox Cake that is as refreshing as it is pretty. I still think my Lemonade Icebox Cake might be the prettiest, but this mint and chocolate version is a very close second.
It goes together in layers just like my other icebox cakes. I tried a 9 x 9 square pan this time to see if the edges of the cake would come out better and they do. All the pieces came out great. Keep in mind though that you will probably get one less layer. This time around I had 2 layers of graham crackers and 3 layers of Cool Whip. An 8 x 8 pan makes a fuller cake for sure.
Chocolate Mint Milano Icebox Cake
Ingredients
- 16 oz. container Cool Whip - regular or lite
- 1 teaspoon peppermint extract
- green food coloring
- 1 box Chocolate graham crackers
- 1 package Pepperidge Farm Mint Milano Cookies
- Fresh mint for garnish optional
Instructions
- Empty the container of Cool Whip into a large bowl.
- Add peppermint extract and stir well.
- Add drops of food coloring until mixture is your desired color of green.
- In an 8 x 8 or 9 x 9 pan, spoon a bit of the Cool Whip mixture to make a thin layer.
- Top with a layer of chocolate graham crackers.
- Repeat layers until all your Cool Whip is gone. Make sure to end with the Cool Whip on top.
- In a large ziploc bag, place 10 Mint Milano cookies. Crush with a rolling pin.
- Sprinkle on top of cake.
- Cover and refrigerate at least 6 hours. Overnight is best.
- Cut and serve with a fresh mint garnish.
These cakes are not an exact science. Sometimes, if I’m heavy-handed with the Cool Whip, I can get more layers but in the end it never matters. Once the magic happens in the refrigerator, they all taste amazing. Couple of things. I used my Kitchenaid to mix the extract and food coloring into the Cool Whip. It would be fine to just use a wooden spoon. Throwing the cookies into a food processor would work just as well as the bag and rolling pin method. I figured it was one less thing to wash if I didn’t use the food processor!
*Some links lead to websites where I am an affiliate. Click HERE for my disclosure statement.
Click [HERE ]for my collection of Icebox Cakes.
Click [HERE] for my favorite 9 x 9 baking pan.
Thanks for stopping by…enjoy!
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